A bold vegan bowl brimming with classic fiesta flavors and plenty of fiber.
Originally inspired by Mexican rice and beans, this one-bowl meal is the whole package. Not only is it mildly spicy, it’s also got plenty of protein and fiber to support a balanced vegan diet. So if you’re in need of a plant-based energy boost, this recipe will fill that bill any time of day!
Once or twice, I’ve made this for breakfast with a fried egg and a side of toast. But you can easily keep it fully vegan by serving it with Scrambled Tofu instead. How you serve it depends on the occasion and your preferences, but whether you’re whipping it up for an easy dinner or a Latin-fusion brunch, this dish won’t disappoint.
As an homage to easy family cooking, the ingredients aren’t only healthy, they’re also affordable and highly accessible. Most people have rice and beans in their pantry, but if you don’t, I highly recommend stocking up now before winter! The beauty of this recipe is that it’s down-to-earth, simple, and uses a wholesome combination of canned and fresh foods.
Is Spanish Rice and Beans Healthy?
With this recipe, what you see is what you get, and it’s as fun to look at as it is to taste! While tomatoes are rich in vitamin C and other nutrients, the stars of the show are obviously the kidney beans and the rice, which offer protein and fiber. Overall, this recipe is a plant-based paradise for those who have vegan, vegetarian, and sugar-free diets. It can also be gluten-free, just make sure to check your broth label to make sure it’s completely free from any gluten.
My Three Bean Breakfast Bowl
Sometimes I like to add two other kinds of beans to the mix—black and pinto. You can add others if you have favorites, but these varieties are customary in Hispanic-inspired eating. To start the day on a protein-rich note, I add a couple of fried eggs and a dash or two of my favorite hot sauce. Instead of parsley, I’ll garnish with fresh cilantro and slices of avocado. If you want to play with the flavors in a fun way, you can also sprinkle on some “Everything Bagel” seasoning. Pair with your favorite juice or smoothie and have a fiesta!
INGREDIENTS
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 cups long-grain white rice
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 1/2 cups vegetable broth
- 1/4 cup chopped fresh parsley (optional)
INSTRUCTIONS
Sauté
Cook onion and spices in oil.
Simmer
Add rice, tomatoes, and broth; cook until tender.
Finish
Mix in beans, rest, and garnish with parsley.
Devour!
FAQs & Tips
Leftovers can be covered and stored in the fridge for up to 3 days. You can also freeze them for up to 3 months. Make sure to thaw in the fridge overnight before reheating on the stove at medium with a bit of broth.
While I recommend using canned because it’s easier, there are plenty of benefits to using dry beans. For one thing, they’re completely sodium-free, unlike many canned options. They also may be more nutritious in their more “natural” un-canned state. Just make sure you follow the cooking instructions on the bag (which usually include pre-soaking them for 8 hours) to get the best result. No one likes crunchy beans!
Of course! Do as your little hungry heart desires. There are many non-vegan ways to enjoy this dish that could jazz up your dining table. For starters, you could replace veggie broth with chicken bone broth for extra protein. You can also top this dish off with some shredded chicken or steak.
Serving Suggestions
Other than my breakfast bowl recommendation, I suggest serving this dish with Green Chicken Enchiladas or these Crock-Pot Chicken Enchiladas. For breakfast, you could use it as filling in an Egg Wrap, just like a breakfast taco. Or, to keep it 100% vegan, try this Spanish rice and beans alongside these Tasty Tofu Tacos (just swap the sour cream for a plant-based alternative).
Spanish Rice and Beans
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 cups long-grain white rice
- 1 can 15 ounces diced tomatoes
- 1 can 15 ounces kidney beans drained and rinsed
- 2 1/2 cups vegetable broth
- 1/4 cup chopped fresh parsley optional
Instructions
-
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, paprika, cumin, and black pepper, cooking for another minute until fragrant.
-
Add the rice to the pot and stir to coat with the onion and spice mixture. Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
-
Stir in the kidney beans and continue to simmer, covered, for an additional 10 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork and stir in chopped parsley if using.
Nutrition
The post Spanish Rice and Beans appeared first on Food Faith Fitness.
